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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (June 1, 1983)
Page 8 Section I Portland Obaervar, Juna 1,1983 Make salad for summer Plan spring party by E t M M oore P reparing fo r w arm er day* and long weekend! calb for loi* o f good food, conviviality and entertaining. Standbys are p le n ty o f fried chicken, ribs to barbecue if weather p erm its, h earty side dishes and drinks. C a n 't cook out? M a k e it a party atm osphere anyw ay — a n y where — on the p a tio , porch or playroom. T ry Kebabs on the G rill, bake our Chicken Italiano or make a real special C h ili. O ne o f these is sure to please this weekend. Save the other recipes for later. The perfect p arty d rin k a n y tim e is this C r a n berry W ine Punch. Lighten up your l i f e .. .p la n som ething special fo r (his weekend. Enjoy! 3 cups canned tomatoes in puree' I cup beef broth Salt A pepper to taste Heat oil in heavy skillet; add meat and b ro w n . A d d all rem aining in gredients, except beans, and blend well. Bring to a boil and simmer 20 m inutes, stirrin g freq u en tly. A dd beans and sim m er IS m inutes longer. Makes 8 servings. C H A N B EER Y W IN E P U N C H 4 cups (32 oz.) cranberry apple drink, chilled I b o ttle d fifth) white wine, chilled M ix cran b erry apple d rin k and w ine in a large pitcher or punch bowl. Makes 18 4-ounce servings. Celebrate the balmy breezes of summer with luscious salads that are a treat for the eye at well as the palate Erase thoughts o f plain lettuce leaves and dressing, there's much, much more to salads that’s worth getting excited about! Warm weather menus really perk up when salads arc used as either appetizers, entrees, or desserts. M eat, pou.try, seafood, eggs or cheese go to work as a protein boost when salad is the main course. Let your creativity soar and there will be no end to the tasty delights you’ll have fun pre paring. For example, note the picture perfect Garden Potato Salad, the Avocado Tuna Salad, and (he C h e fs Salad with Thousand Island Dressing. E A S Y S H IS H K E B A B Effective 6 /1 /8 3 to 6 /7 /8 3 At Safeway In The Portland Area 1 '/) pounds boneless lamb or beef cubes 16 cup oil 'A cup red wine vinegar 2 cloves garlic, minced Any combination o f zucchini cubes, eggplant cubes, whole cherry tomatoes, mushroom caps, thick slices o f onion, slices o f green and red pepper Salt Place cubes o f meat in large bowl. C o m b in e o il, vinegar and g arlic; cover the meat and let stand I hour at room temperature or overnight in the refrigerator. T hread meat and choice o f vegetables alternately on skewers. G rill over charcoal or in the broiler until the meat is browned to taste and vegetables are lender but still crisp. Baste often with the m arin ad e. Season w ith salt i f de sired. Serves 6. ; Peaches and Plums F R U IT Y SP A R E R IB S Now Appearing At Safeway'* Circus Of Values 6 pounds spareribs 4 large cloves garlic, crushed I tablespoon salt I cup chicken consomme ’ 1 cup orange marmalade % cup vinegar 'A cup ketchup Cover ribs w ith m ixture o f rem ain ing ing redien ts, let stand several hours. Lay on oiled grill and roast slowly 116 hou rs, tu rn in g and brushing often w ith the m arinade, u ntil thoroughly cooked. M akes 6 servings. C H IC K E N IT A L IA N O 'A cup all-purpose flour 2 tablespoons softened butter or margarine 16 envelope Italian salad dressing mix (2 teaspoons) 16 teaspoon paprika 3 tablespoons water 1 216- to 3-pound broiler-fryer chicken, cut up • W t r r SFfttMOCRCST PCACHCS /^ F a m ily Pack 7 Of 3 Steaks Beef Roast Sliced Bacon Beef Liver Turkey Ham White Fish Boneless Rump Of Round Tip Safeway Quality Beef, Whole, Bone In. SAFEWAY SmoM A Roma 1 lb PkQ Quality Partially De veined Sliced Manor House Chunks Orange Roughy Single Steaks Lb. $ 1 .7 9 New W hite Potatoes 5?1 Fresh Broccoli w ¿Hormel In a small bowl, thoroughly com bine flo u r, softened b u tte r, salad dressing mix. and paprika. Blend in w ater. Spread butter m ixture over chicken pieces. Place chicken, skin side up, in ungreased, large shallow bakin g pan. Bake at 3 7 S *F . u n til chicken is tender, SO to 60 minutes. Do not turn. Makes 4 servings. i ORNEB î EEF rwreor C H IL I PLUS 2 cans (16 oz.) red kidney beans, drained I pound ground beef 1 pound Italian hot sausage, skinned 2 tablespoons olive oil 2 cups onion, chopped 1 cup green pepper, chopped 1 cup celery, chopped 2 cloves garlic, minced 3 tablespoons chili powder 1 tablespoon oregano 2 bay leaves 2 teaspoons ground cumin Boise closes (Continued fro m page I col. 6) Unthank Park, which is in the center o f the district and has shelter and restrooms. S taff would be pre sent here, also. Boise's last graduation— a formal affair as usual— will be held on Thursday, June 9th at 1:30 p.m. The guest speaker is Ronnie Hern don. co-chair o f the Black United Front. Laura Oloason, 8th grade teacher who has been at Boise for IS years and is retiring, will also speak. Parents, friends and the public are invited. WTOW 6-Pack C o crC o la™ ^ Ocean Spray Cranapple Juice Kellogg’s Raisin Bran £ Hormel’s Corned Beef Jeno’s Assorted Pizzas C re a m s & L o t ions F ilm N eeds Sales Limited To Retail Quantities SAFEWAY jENO s
